Peppers and eggs spread
Initially, I was going to make stuffed eggs but I ended up with a sandwich spread instead 🙂 I made this delicious, creamy and flavoursome sandwich spread with quark cheese, pickled bell peppers and eggs. You can use this spread on bread, baguettes or toasts, serve it for breakfast, lunch or supper. It is an easy and quick spread to prepare and does not require sophisticated ingredients, so you should try it.
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Ingredients for peppers and eggs spread.
- 4 eggs
- 200 g pickled peppers
- 1 teaspoon of sesame seeds
- a pinch of salt
- 1/2 teaspoon of salt
- a pinch of black pepper
- 5 leaves of fresh basil
- 200 g quark cheese
How to make peppers and eggs spread.
Hard-boil the eggs in water salted with 1/2 teaspoon of salt. Boiling the eggs should take around 9 minutes. Once the eggs are cooked let them cool down, then peel them.
Remove the yolks from the eggs and crush them with a fork. Add a pinch of salt, a pinch of pepper, quark cheese and finely chopped basil to them, then mix all the ingredients very well.
Blend the pickled peppers until creamy and uniform in consistency. Once done, transfer them to the bowl with the egg yolks and cheese. Add egg whites grated on a medium-sized grater and sesame seeds then mix it.
Serve the peppers and eggs spread on a fresh roll, bread or baguette.
Good to know when making peppers and eggs spread.
I used pickled peppers in vinegar pickling.
If you wish, you can blend the peppers with quark cheese and yolks. As a result, the ingredients will become more uniform and delicate in taste.
Do you like sandwich spreads? If so, try our recipe for Vegan chickpea sandwich spread.
